Pineapple Upside Down Cake

Pineapple Cake 

Ingredients:
1 20-oz. can pinapple slices in unsweetened pineapple juice
1/2 cup juice drained from pineapple slices
2 Tbsp. plus 2 tsp butter
1/3 cup packed dark brown sugar
3 red maraschino cherries (optional)
1 1/4 cup flour
2 tsp. baking powder
1/4 cup plus 2 Tbsp. butter (softened)
1/2 cup sugar
1 XL egg
1 tsp pure vanilla extract
1 recipe Whipped Cream

Preheat over 350 degrees
Drain the pineapple slices well in a sieve, reserving the juice. Measure 1/2 cup of the reserved pineapple joice. Set the pineapple slices and reserved juice aside. Place 2 tablespoons plus 2 teaspoons butter in an ungreased 8x8x2-in. baking pan. Place baking pan over warm heat; let stand until butter melts. Remove from heat. Tilt pan until melted butter coats entire bottom of pan; sprinkle with brown sugar. Arrange 1 pineapple slice near each of the corners of pan. Place 1/2 of a maraschino cherry, cut side up, in center of each pineapple slice.
Sift dry ingredients together. In medium bwol, place 1/4 cup plus 2 tablespoons butter and sugar; using an electric mixer, cream well on medium-high speed until fluffy. Add the vanilla; continue beating until well blended. Add, alternatiely, the flour mixture in thirds, and the reserved pineapple syrup in halves, beating on low speed after each addition only until blended.
Using a large mixing spoon, spon the cake batter over the pineapple slices.
Bake cake for 40 minutes. Remove the cake from the oven an place on a wire rack; let stand for 10 minutes. Then, run a sharp thin-bladed knife along the inside of edges of the cake pan. Invert the cake onto a serving plate. Carefully lift the pan off the cake. Let the cake stand until completely cool. Pass the Whipped Creme in an inviting serving bowl at the table.

Source: Blue Ribbon Cookbook